Today I feel I’ve gotten this tofu thing down to a science and I wanted to commemorate the recipe here. I imagine my future self coming to this space when they don’t know what they want to eat.
This is my depression meal of the season. It comes together in well under five minutes. Doesn’t require any heat application. Feels to me like the savory version of an ice cream sundae. Indulgent for the senses without being high maintenance, and the cleanup is a breeze.
Ingredients
1 block silken tofu
2 spoonfuls chili crisp (I use Momofuku)
1 spoonful shoyu (specifically)
1 spoonful vinegar of choice (my favorite is a citrus champagne vinegar)
Method
Drain the tofu, then unbox it into the shallow bowl you will serve it in. It’s okay if it comes out in chunks. Once the tofu is in the bowl, slice it up into bite sized pieces and jostle them a little bit to create space between the pieces.
Spoon the chili crisp into a small bowl or a cup that’s just big enough to mix the sauce in. I like to gather a lot of crunchy bits.
Add soy sauce and vinegar to the bowl. I use less volume of each than the amount of chili crisp, because I don’t want too much liquid in my bowl.
Mix everything together until well blended, then spoon it evenly over the sliced up tofu.
Eat with the same spoon you used to stir the sauce.
